Instructions: Heat oil in 5-quart pot over medium-high heat. Add 1 chopped onion (about 2 cups) and 1/2 tablespoon garlic. Cook until softened, stirring often, about 4 minutes. Add peas, broth, water, ham shank, bay leaves, thyme and pepper, then bring to a boil, reduce heat and simmer, covered, 1 hour.

Remove ham shank, trim meat off bone and return meat to pot. Discard bone. Add celery, carrots and remaining chopped onion and garlic. Simmer, covered, stirring occasionally, until carrots are tender and soup slightly thickened, about 40 minutes.

Adjust seasoning to taste. Can be served immediately, refrigerated up to 4 days or frozen for up to 1 month. (Note: The soup thickens considerably when stored in the refrigerator or freezer.)

When ready to serve, gently reheat, stirring in water until its the consistency you like. The soup should be thick and well-seasoned.

This recipe yields 6 to 8 main-course servings, 11 to 12 cups.

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